rhubarb streusel muffins
(1 RATING)
If you like rhubarb and streusel you'll love these muffins, they are melt in your mouth yummy! It's the first thing my husband asks for when the rhubarb is ready to pick!
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prep time
30 Min
cook time
25 Min
method
Bake
yield
yields: 18
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 - egg
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt (optional)
- 1 cup sour cream
- 2 1/2 cups fresh rhubarb (or frozen thawed)
- TOPPING
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter
How To Make rhubarb streusel muffins
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Step 1In mixing bowl, cream butter and sugars. Add egg, beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper lined or greased muffin cups three fourths full.
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Step 2Topping; Combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly, sprinkle over batter.
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Step 3Bake at 350 degrees for 22 to 25 minutes or until a toothpick comes out clean, cool for 5 min.before removing from pans to cooling racks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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